As the weather begins to warm up and the days get longer, I've started looking for lighter fresh recipes. This pineapple salsa is my go-to spring/summer recipe. It's quick, easy and makes a great accompaniment to many dishes. I especially love this salsa with my smoky pulled pork recipe in a fresh masa corn tortilla.
How to make pineapple salsa
This salsa recipe is straightforward to make; the most challenging and longest part is preparing the ingredients. Obviously, the finer everything is diced, the more 'chefy' it will look, but a rough chop will suffice if you're short on time.
Pineapple Salsa Ingredients
Pineapple - the riper the pineapple is, the sweeter and, in our opinion, the more tasty this recipe will be.
How to pick a ripe pineapple - get close and personal, if it smells sweet, it will taste sweet; it's that simple.
Jalapeno - fresh is best; however, if you only have jarred jalapenos, give them a quick rinse to remove some of the brine. Or you could substitute for another fresh chilli or your choice.
Tomatoes - If I'm making this recipe for a dinner party or to take somewhere, I'll use a mixture of red, yellow and orange tomatoes for an extra pop of colour and flavour
Onion - red onion gives that dish texture, bite and a bit of heat, not a fan of the bold onion flavour, soak the diced onion in a bowl of water for 3-5 minutes to remove some of the flavours
Coriander - make sure you give your coriander a thorough wash before you use it to remove any grit and sand.
Lime - acidic is the key to a great salsa. We recommend segmenting the lime so that each mouthful has little pops of zest.
When to use this recipe
Tacos with pineapple salsa
Next time you're making tacos at home, try substituting store-bought salsa for a fresh alternative. The sweetness from the pineapple particularly lends itself well to a rich and smoky slow-cooked pork; however, it also works perfectly with fish tacos.
Appetiser/starter
Serve fresh alongside a bowl of good quality corn chips and guacamole for the ultimate starter to a Mexican fiesta
How long does pineapple salsa last?
This salsa is best eating the day it is prepared; however, any leftovers can be kept refrigerated in an airtight Tupperware container for up to 3 days.
Want to level up this pineapple salsa?
- Before dicing the pineapple, if you have the BBQ on hot and ready, try charring the outside for a smoky, grilled flavour.
- If you have Aleppo Pepper Flakes flakes in the cupboard, sprinkle a small amount of the salsa just before serving.
- Adding chargrilled corn kernels to this recipe will add extra sweetness and crunchy texture. To keep this recipe quick and straightforward, corn is not included; however, highly recommended.
Pineapple Salsa
Equipment
- Mixing bowl
- Sharp knife
Ingredients
- 1 1/2 cup pineapple, skin removed, diced
- 2 jalapeno chilli, finely diced
- 2 ripe tomatoes, finely diced
- 1/2 red onion, finely diced
- 1/2 bunch coriander, finely sliced
- 1 lime, zest and segmented
- 1 clove garlic, minced, optional
- 1 tbsp Olive Oil
- ½ tsp Salt
- 1 pinch Pepper
Instructions
- Combine pineapple, jalapeno, tomatoes, red onion, coriander and lime zest in a serving bowl.
- In a separate bowl mix together olive oil, lime segments, salt and pepper.
- Add dressing to the other ingredients and using clean hands give everything a gentle massage to help release the natural flavours and juices. Set aside and chill until ready to serve
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